I have recently become obsessed with cous cous – it’s easy, ready in 5 minutes, and requires minimal clean up. Not only that but it’s a filling and healthy lunch that will see you through to dinner.
What’s even better it is so versatile that you can interchange flavours so that you will never get bored.
I like to add a variety of nuts, fruits, vegetables, and meats to create a well-balanced meal which is ready for me to defrost and eat when needed.
If you like this simple dish, then I have many a cous cous creation for you to try so check back soon for more and let me know how it goes.
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This simple Lentil Bolognese recipe has fast become my favourite to cook and eat. It’s light, flavoursome, and just simply delicious. I could eat barrels of the stuff if I allowed myself!
It only takes 20 minutes to prepare and cook so it’s perfect for that mid-week slump. And tastes delicious even when it comes straight from the freezer!
I would highly recommend adding the spaghetti with about 1/4 cup of the spaghetti water to the dish for the remaining 5 minutes because it is that which will help give the flavour that extra boost.
Trust me you’re going to become obsessed with this one.
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This simple 5-step Gumbo recipe was inspired by: Cotter Crunch and it has fast become one of my favourite go to dinners/lunches. It’s blend of spice enriched tomato base paired with a tonne of vegetables makes it as satisfying as it is delightful. It has the ability to transport you to a thousand different places with each spoonful, and the paprika really gives it the kick every dish needs.
If you’re looking for an easy re-heatable lunch – or just fancy something different for you dinner – then this is a must try! Plus it makes approximately 8 servings so what are you waiting for?!
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If you’ve been following my social media platforms at the minute you will know I can’t shut up talking about this absolutely delightful dish. Bacon and Mushroom Tagliatelle was a staple in our house until Schwartz discontinued the packet mix and mum had no herbs to whip it up herself. The dish had almost gone extinct from memory until at Easter I decided to take it upon myself to do an exact recreation. And by exact, I mean perfect!
Armed with a tin of tomatoes, tomato puree, and a variety of herbs, I set to work. The end result was mind-blowing, it was like that scene in Ratatouille where the food critic had full-on food nostalgia!
Now I know what you’re thinking, “come on Anna, it’s hardly a notable achievement is it?” Well, here is where you are oh so very wrong. Yes, herbs may be down there on your list of experimental condiments but I tell you this one slip of the hand with some Rosemary or Thyme and the dish has gone rogue without any hope of returning.
Equally if you’re new to the practice of herbs, spices, and all things home-cooking then this dish is a great starting point to build your kitchen confidence! So shake away my dear followers – SHAKE AWAY!
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I love making stir fry for many reasons; it’s quick, easy, versatile, and allows me to eat my 5 a day in one delicious helping! There are so many combinations of sauces, vegetables, and seasonings to try that if I did a recipe for each one it’ll never end! So wy not take this as a base and then chop, change, and experiment your way through some more flavours? Trust me, you will never get bored of this 20 minute dish.
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Paella is a great dish whenever you don’t really fancy cooking. Throw some rice, broth, and veg in a pan – wait 20 minutes – and hey presto! You’ve got yourself a tasty dish that is fit for any budget!
For this paella I decided to max out on veggies, but feel free to add anything you want – just don’t forget to cook any meat before continuing with the rest of the recipe. If you want to add some meat to this particular recipe then I would recommend salmon, it complements the vegetables nicely.
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Leftover passata and cream cheese? Fear not, I have a great recipe for you to try out. This beef cacciatore is so versatile, if haven’t got any beef (or don’t like it) then simply change the recipe to chicken and it works just as well (if not better!) You can also add whatever vegetables your heart desires, I opted for a casserole mix as this was pretty cheap in Iceland and worked really well with the creaminess of the sauce.
I prefer to pair this recipe with some rice but it will work well with anything. This time round I attempted egg friend rice, which was…well…interesting. Suffice to say, for my first attempt, it didn’t go quite to plan but it still tasted delicious!
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With Maddie off in Liverpool, I decided to cook myself a few dinner treats. These all consisted around Italian food because let’s face it, it’s the best food money can buy. And I’ve been obsessed with Italian cuisine since my multiple Toni Macaroni visits (somewhere I’d definitely recommend if you ever find yourself in the Scottish regions – they offer big plates at small prices and are simply divine).
Now, you may be thinking that these treats cost me an arm and a leg but fear not, they still come under that £5 mark! And they don’t cost you a well balanced-meal because they are full to the brim with vegetable goodness!
Continue reading “How to Cook: Aubergine Parmigiana”
I adore Italian food. One of the main reasons why I want to travel to Italy (apart from the art) is the food. All I want to do is spend my days in the sun, eating and drinking whatever the Italian culture has to offer. But considering I can’t yet afford such travel expenses, I’ve decided to bring Italy to me and produce a low calorie (and budget) take on the classic Fettuccine Alfredo.
Continue reading “How to Cook: Mushroom Alfredo”
I bought a packet of Red Lentils a while back for my Lasagna Soup creation and ever since they have found a place among Maddie’s Bulgar Wheat i.e. the unloved and unused section of our cupboard.
So this week, a little bored with my usual recipes, I decided to find a new recipe I could create using things in the cupboard. This is where the unloved and unused Red Lentils came in handy. Inspired by: Delish Knowledge I bring to you a budget Red Lentil Curry and all it took was 20 minutes in the pan (amazing!)
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